As a tech support rep, life member Randy Spencer is familiar with the trial-and-error method of solving problems. She takes that same approach in the kitchen as well. To get her salsa recipe just right, she experimented with every ingredient she could think of until she arrived at this winning combination.
1 (15-oz.) can garbanzo beans, rinsed, drained
1 (15-oz.) can black beans, rinsed, drained
1 3/4 cups frozen corn kernels, thawed
1 (4-oz.) can diced green chiles
2 medium tomatoes, diced
1 large avocado, diced
1 medium red onion, finely chopped
1 cup chopped cilantro
1/2 cup olive oil
1/2 cup white wine vinegar
1 tablespoon ground cumin
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in large bowl until thoroughly mixed.
8 cups
PER 1/4 CUP: 75 calories, 4.5 g total fat (.5 g saturated fat), 2 g protein, 8 g carbohydrate, 0 mg cholesterol, 95 mg sodium, 2.5 g fiber